Inspection Report

Violations

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed hand sink near mop sink to be blocked by a milk crate and broom. Corrective Action: Corrected at time of inspection. Predefined Comment: PIC relocated all items blocking handwash sink at time of inspection and will maintain. 2ND OCCURRENCE

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

3-203.12 - Priority Foundation: Shellstock, Maintaining Identification. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMC-Toolbox---Approved-Source. Addl Notes: Observed shellstock in walk-in (mussels and clams) that did not have the tags with the batches. Tags were comingled with previous shell stock tags. PIC moved current tags to batches inside walk-in. Also, observed no sell/use dates on previous shell stock tags. PIC will ensure that all shell stock tags are dated properly with the date of the final sale/use of each batch. Corrective Action: Corrected at time of inspection. Predefined Comment: Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite.

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: In reach-in refrigerator across from grill line observed a container of raw fish ceviche and a container of house-made Caesar dressing (with raw eggs) being stored directly on top of containers of various sauces. PIC moved raw items to bottom shelf where contamination would not occur. Additionally, on bakery prep line observed trays of cookie dough (with raw eggs) being stored directly over portion bags that are used for RTE items in kitchen. PIC moved portion bags where contamination would not occur. Corrective Action: Corrected at time of inspection. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (F1-2) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: Main dish machine in kitchen was in use during inspection. Observed a chlorine concentration of 0 ppm; the supply bucket was empty and not supplying the machine. The supply was re-stocked and the machine was run several times. A proper chlorine concentration of 50-100 ppm was not obtained. PIC will continue to run machine until the proper sanitizer levels are reached. In the meantime the three compartment sink will be used to properly wash/rinse/sanitize dishes and equipment. Corrective Action: Corrected at time of inspection. Predefined Comment: Food-contact surfaces must be properly sanitized after washing and rinsing. Predefined Comment: Food-contact surfaces were properly sanitized at time of inspection. Predefined Comment: Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds.

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed dicer on wall to have an accumulation of food debris inside the cutting surfaces. Per PIC this item is rarely used. Also observed a deli slicer with food debris on the cutting surfaces. PIC said that the slicer was not used the day of inspection. Also observed food debris buildup on industrial can opener in bakery section of kitchen. PIC had all equipment properly cleaned and sanitized at time of inspection. Corrective Action: Corrected at time of inspection. Predefined Comment: All food-contact surfaces must be cleaned to sight and touch.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Along server line near cashier station observed a pastry display case with a cream cheese filled pastry. The pastry was holding at 71*F and per PIC the item was out since 7 am. PIC voluntarily discarded pastry and will ensure that TCS items are kept at 41*F or below or will utilize a time as a control policy to keep track of pastries. Corrective Action: Corrected at time of inspection. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Violation #: 29

Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan

Comments:

3-502.11 - Priority Foundation: Variance Requirement. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/3978/Food-Variances. Addl Notes: In walk-in refrigerator observed house-packaged (ROP) pork jowels dated 10/16. Per PIC this was the date that item was packaged. In walk-in freezer observed house-packaged (ROP) shrimp stock (9/8), chicken stock (9/10), and pumpkin puree (10/3). Per PIC these items were packaged on the dates indicated. PIC discarded all items and will ensure that any ROP is only conducted for 48 hours; once 48 hours is reached item must be removed from packaging. Provided guidance document for ROP and 48 hour exemption. Corrective Action: Corrected at time of inspection. Predefined Comment: A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances.